2 Refrigerated Pie Crusts (or substitute a homemade version)
1 Egg's Whites - to rub on crust
Whipped Cream (optional)
Notes
**You will technically have extra pie filling, as there's enough for 29 bites. You can either bake ~5 additional bites, or pour the remaining batter into a ramekin dish and bake without any crust (that's what I did). The ramekin was a lot bigger than the mini-bites, so I had to bake it for 50 minutes, not the 36 minutes.
Instructions
Preheat oven to 350 degrees.
Spray mini-muffin tin with non-stick spray.
Stir together all filling ingredients into a large mixing bowl: everything except for crust and egg whites.
Roll out crust onto a floured surface. Use a rolling pin to make a bit thinner.
Cut 12 circles, approximately 3 inches in diameter.
Press the dough circles into each mini-muffin tin hole.
Brush egg white onto the tops of each dough cup.
Fill each cup with the pumpkin pie filling, to the top.
Bake for 36 minutes.
Cool on a wire rack, then refrigerate until it's time to eat them!
I only had one mini-muffin tin, so I repeated these steps twice to get the full 24 pumpkin pie bites.
Description
White Chocolate Pumpkin Pie Bites // @noshandnourish
Ingredients
Notes
**You will technically have extra pie filling, as there's enough for 29 bites. You can either bake ~5 additional bites, or pour the remaining batter into a ramekin dish and bake without any crust (that's what I did). The ramekin was a lot bigger than the mini-bites, so I had to bake it for 50 minutes, not the 36 minutes.
Instructions
Yields 24 Mini-Pies
Nosh and Nourish